Ottolenghi's Very Full Roasted Vegetable Tart

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A fantastic mediterranean feast, full to the brim with roasted vegetables. Serves four to six. i think it would work well with phyllo too. this recipe is from yotam ottolenghi's vegetarian cookbook plenty"."

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Steps

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Heat the oven to 230c / gas mark 8.

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Cut around the pepper stalks , then lift out and discard , along with all the seeds.

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Put the peppers in a small ovenproof dish , drizzle with oil and put on the top shelf of the oven.

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Mix the aubergine with four tablespoons of oil and season.

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After 12 minutes , add the sweet potato , stir and roast for 12 minutes more.

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Now add the courgette , stir and roast for a further 1012 minutes.

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By now , the peppers should be brown and the vegetables cooked.

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Remove everything from the oven and turn the heat to 160c / gas mark 2.

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Cover the peppers with foil and leave to cool.

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Once cool , peel and tear into strips.

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Meanwhile , heat two tablespoons of oil in a frying pan on medium heat.

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Saut the onions with the bay leaves and some salt for 25 minutes , stirring occasionally , until brown , soft and sweet.

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Discard the bay and set aside.

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Grease a 22cm loose-bottomed tart tin.

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Roll the pastry to a 3mm-thick circle large enough to line the tin with som.

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Ingredients

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red bell pepper, yellow bell pepper, olive oil, eggplants, salt and black pepper, sweet potato, zucchini, onions, bay leaves, shortcrust pastry, fresh thyme sprigs, ricotta cheese, feta, cherry tomatoes, free-range eggs, double cream